Recipe kit with crushed malt for brewing 20 liters of Stout.
Dry Stout is a dark ale, packed with character and malt flavour, yet severely quenchable and with moderate ABV. Notes of coffee and liquorice is balanced by a firm bitterness and a light hop character. This is a beer style that has spread from Ireland to almost every corner of the world.
Recipe and instructions (for download)
This recipe kit contains:
- Malt (4,5 kg): Pale ale malt and Roasted barley from Weyermann® and Torrefied Barley from Crisp
- Hops: Magnum and East Kent Golding
- Yeast: Fermentis SafAle S-04
Original Gravity: 1.045
Alcohol: 4,5 % vol
Colour: 82 °EBC
Bitterness: ca 45 IBU
For improved beer clarity, we recommend using finings in the wort boil.
Protafloc attracts haze-forming particles and settles out during chilling, making it easier to separate it from the clear wort. This results in a beer with less haze.
If the brewing water is soft or medium-hard, we recommend adding some
calcium carbonate to the mash when brewing dark beers such as stout. This gives a fuller beer with less malt acidity.
Import the recipe to your brewing software (BeerXML-file compatible with BeerSmith, Brewfather and others). To download the file: click on the file name and let it open in a preview window. Download the xml-file from the preview window.